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- LETTERS, Page 6Fare of Flying
-
- I agree totally with your assessment of American airplane
- food (TRAVEL, March 13). On an Air France flight from Argentina
- to Chile, I was delighted to find smoked salmon, chicken supreme
- with leeks, spinach and glazed carrots, all for economy-class
- passengers. On the return trip, Pan Am served us cold cuts.
-
- (The Rev.) Stephen L. Bishop East Brunswick, N.J.
-
- One exception you should have mentioned is Midwest Express
- Airlines, based in Milwaukee. Every meal on Midwest is
- first-class, even if you are flying as a supersaver. Breakfast
- may feature cheese blintzes; lunch may be shrimp and lobster in
- an avocado half. The best part is the baking of chocolate-chip
- cookies on the plane; the cabin fills with the aroma.
-
- Joy Fotsch Wellesley Hills, Mass.
-
- Unless someone can prove a direct relationship between the
- quality of an airline's food and its aircraft maintenance, I
- don't give a darn what I'm fed.
-
- Dixie Anderson Grand Rapids
-